Gluten-free Zucchini Noodles With Pesto
Zucchini noodles, also known as zoodles, are a popular gluten-free alternative to traditional pasta. Paired with a flavorful pesto sauce, this dish is a light and refreshing option for a quick and healthy meal.
Ingredients
- 4 medium zucchinis, spiralized
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts
- 2 garlic cloves
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- In a food processor, combine the basil, Parmesan cheese, pine nuts, and garlic. Pulse until finely chopped.
- With the food processor running, slowly pour in the olive oil until the pesto is well combined. Season with salt and pepper.
- In a large skillet, heat a tablespoon of olive oil over medium heat. Add the zucchini noodles and cook for 2-3 minutes until just tender.
- Remove the zucchini noodles from the heat and toss with the prepared pesto sauce.
- Serve immediately and enjoy!
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 5 minutes
- Total time:
- 20 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250
- Carbohydrates
- 15g
- Protein
- 8g
- Fat
- 18g
- Fiber
- 5g
Supplies
Food processor Vegetable spiralizer Large skillet
Tools
Knife Cutting board Measuring cups and spoons
Serving suggestions
Serve the zucchini noodles with pesto alongside a fresh garden salad and a glass of white wine for a complete meal.
Tips & tricks
For a nut-free version, you can substitute the pine nuts with sunflower seeds in the pesto sauce.
Cost
$10